Sauteed Saltfish and Tomato
Sauteed Saltfish and Tomato is a quick Caribbean breakfast ready in 15 minutes. Flaked codfish sauteed with aromatic veggies and herbs and served best with fried dumplings or boiled food.
Ingredients
- 1 cup saltfish flaked codfish
- 1 large tomato chopped
- 1 medium onion finely chopped
- 2-3 cloves garlic
- 2 stalks escallion finely chopped
- 1 red bell pepper julienne or sliced
- 2-3 sprigs fresh thyme
- 1 tsp all-purpose seasoning
- 1 scotch bonnet pepper seeds removed
- 2 tsp ketchup
- 1 tbsp vegetable oil
- 3 cups water
Instructions
Directions For Boiling Saltfish
- You’ll need to boil your saltfish before moving into the next steps of this recipe.
- In a pot, add saltfish and water and place over medium heat. Bring to a boil. You may need to change the water once or twice to get as much salt from the fish.
- Once you’ve boiled your saltfish, allow it to cool in an ice bath or cold running water. Flake your saltfish by separating the fish from the bones into small pieces to set aside.
Directions For Sauteed Saltfish
- Place a large skillet over medium heat and add oil. Add chopped onion and garlic to hot oil and saute for 1 minute.
- Add flaked saltfish, chopped tomato, escallion, bell pepper, and thyme to sauteed onions. Stir for 1-2 minutes.
- Add ketchup, scotch bonnet pepper, and all-purpose seasoning to sauteed veggies. Stir to combine.
- Remove from heat and serve.
Notes
Notes For Making Sauteed Saltfish and Tomato
- If you don’t want to go through the steps of removing bone from the saltfish, you can check your local store for boneless saltfish or salt cod.
- You can check out a low-sodium version of saltfish to use in your recipe, which I mentioned above, for a healthier alternative.